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5.0 from 3 votes

Coffee Ice Cream with Mud Pie Mojo

Coffee Ice Cream. Do you love it? Hate it? Seems like there’s not much middle ground on this flavor. And you can probably guess that I’m seated in the “love” section of this arena. Oh yes…right in the very front row!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 25 mins
Calories: 561 kcal
Course: Dessert
Cuisine: American

Ingredients

  • for the coffee ice cream:
  • 1-1/2 c. whole milk
  • ¾ c. sugar
  • 1-1/2 c. whole coffee beans – I used a full bodied dark roast
  • pinch of salt
  • 1-1/2 c. heavy cream divided
  • 5 large egg yolks
  • ¼ tsp. vanilla extract
  • ¼ tsp. very finely ground coffee
  • for the mud pie mojo:
  • Oreo Double Stuff Cookies roughly chopped
  • creamy peanut butter
  • hot fudge sauce – I used our quick and easy favorite recipe Ann’s Hot Fudge Sauce
  • roasted and salted pecans chopped to desired size

Instructions

    Cup of Yum
  1. In a medium saucepan, warm the milk, sugar, whole coffee beans, salt, and just 1/2 cup of the cream. Once the mixture is nicely warmed, cover and remove it from the heat. Let the mixture steep at room temperature for 1 hour.
  2. Now warm up the coffee-infused milk mixture again. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk the egg yolks. Then slowly pour the warmed coffee mixture into the egg yolks, whisking constantly. Scrape the warmed egg yolk/coffee mixture back into the saucepan.
  3. Over medium heat, stir the mixture constantly with a heatproof spatula. Scrape the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer, into the cream below it. Press on the coffee beans in the strainer, extracting as much of the coffee flavor as possible (I really enjoyed this part!!). Discard the beans. Mix in the vanilla and the ground coffee. Stir until cool over an ice bath. (Ice bath = simply fill a larger bowl with a good layer of ice and nestle the custard bowl on top of the ice, so the custard cools faster.)
  4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream machine according to the manufacturer’s instructions.
  5. This is the really fun part! And there really is no perfect formula. Simply add as much of the above ingredients as you like. To get the peanut butter’s consistency to “ribbon” over the ice cream, I put a large spoon of peanut butter into a small bowl and stirred it briskly to loosen it up.
  6. I made individual sundaes, dressing each bowl of ice cream with these toppings. And I also just stirred a bunch of the remaining toppings into the last of the coffee ice cream, right in the freezer container. This super yummy concoction went straight into the freezer, and I had instant mud pie mojo ice cream waiting for me at my next craving!

Notes

  • adapted slightly from The Perfect Scoop by David Lebovitz, inspired by a great menu item called “Mud Pie Mojo”, a Cold Stone Creamery “Signature Creation”

Nutrition Information

Serving 1 Calories 561kcal (28%) Carbohydrates 48g (16%) Protein 15g (30%) Fat 36g (55%) Saturated Fat 19g (95%) Polyunsaturated Fat 13g Trans Fat 1g Cholesterol 226mg (75%) Sodium 332mg (14%) Fiber 2g (8%) Sugar 35g (70%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 561

% Daily Value*

Serving 1
Calories 561kcal 28%
Carbohydrates 48g 16%
Protein 15g 30%
Fat 36g 55%
Saturated Fat 19g 95%
Polyunsaturated Fat 13g 76%
Trans Fat 1g 50%
Cholesterol 226mg 75%
Sodium 332mg 14%
Fiber 2g 8%
Sugar 35g 70%

* Percent Daily Values are based on a 2,000 calorie diet.